Easy Strawberry Shortcake Recipe

WHEN I married in 1946, my sister-in-law was a big help in sharing her recipes and cooking expertise and I aspired to be as good a cook as she was. Many of her recipes are still our favorites. Although I've tried a few other recipes for strawberry shortcake over the years, I always come back to this one.
--Janice Mitchell, Aurora, Colorado

Nutritional Facts

Directions

In a small bowl, mash the strawberries; stir in sugar. Cover and refrigerate until serving.

For biscuits, in a large bowl, combine the flour, 4-1/2 teaspoons sugar, baking powder, salt, cream of tarter and baking soda. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and vanilla until moistened.

Turn dough onto a lightly floured surface; knead 8-10 times. Shape into two 4-in. circles. Place on an ungreased baking sheet. Bake at 450° for 12-14 minutes or until golden brown.

To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top each with half of the strawberry mixture. Replace shortcake tops.

In a small bowl, beat the cream until it begins to thicken. Add remaining sugar; beat until stiff peaks form. Dollop onto shortcakes.Yield: 2 servings.

Originally published as Strawberry Shortcake in Reminisce Extra
June 2006, p 53

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.